Baked Ziti with Ricotta and Mozzarella

Preheat your oven to 375°F. Bring a large pot of salted water to a boil and cook the ziti until just al dente according to the package directions. Drain well and set aside.

In a medium bowl, combine the ricotta cheese, egg, Parmesan cheese, Italian seasoning, salt, black pepper, and chopped parsley. Stir until smooth and fully combined. In a large mixing bowl, toss the cooked pasta with the marinara sauce until evenly coated.

Lightly grease a 9×13-inch baking dish. Spread a thin layer of marinara-coated pasta on the bottom of the dish. Add half of the ricotta mixture in dollops, then sprinkle with 1 cup of mozzarella cheese. Repeat the layers with the remaining pasta, ricotta mixture, and finish with the remaining mozzarella cheese.

Cover the baking dish loosely with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for 10–15 minutes, or until the cheese is melted, bubbly, and lightly golden around the edges. Let the baked ziti rest for 10 minutes before serving to help the layers set.